Description
This vibrant and flavorful Thai Curry recipe features tender chicken thighs simmered in a rich coconut milk-based red curry sauce, complemented by fresh vegetables and aromatic herbs. Perfectly balanced with sweet, salty, and spicy elements, it's an authentic one-pan dish ideal for a comforting dinner served with rice.
Ingredients
Scale
Protein and Oils
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs (recommended) or breasts, thinly sliced
Vegetables
- 1/2 large yellow onion, chopped
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
Sauce and Seasonings
- 2 tablespoons red curry paste
- 1 13.5 oz. can quality coconut milk (like Aroy-D)
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Sriracha or Asian chili sauce, optional, to taste
Garnish
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan until sizzling. Add the chicken, chopped onions, and red curry paste; cook, stirring frequently, until the chicken is mostly opaque and the onions soften.
- Stir Fry Vegetables: Add broccoli florets and stir fry for one minute. Then add the red bell pepper, carrot slices, freshly grated ginger, and minced garlic. Continue sautéing for another minute until the vegetables are slightly tender yet crisp.
- Add Ingredients: Pour in half of the coconut milk into the skillet. In a separate bowl, whisk the remaining coconut milk with the cornstarch until smooth, then stir this mixture into the pan along with the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Cook for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tender texture. If the sauce is too thick, thin with a little water. Remove and discard the bay leaf before serving.
- Adjust to Taste and Garnish: Taste and adjust seasoning if needed. Garnish the curry with fresh basil, cilantro, lime zest, additional lime juice, and Sriracha or Asian chili sauce as desired. Serve hot with steamed rice.
Notes
- You can include additional vegetables such as zucchini or use two bell peppers instead of one for more variety.
- Chicken thighs are preferred for juicier meat; slice them 1/2-inch wide. If using breasts, slice thinner at 1/4-inch width and cut lengths around 2 inches for even cooking.
- Partially freezing chicken breasts makes slicing easier and ensures uniform pieces.
- Adjust the amount of red curry paste based on the spice level of the brand used; Thai Kitchen is milder while Mae Ploy is spicier.
- This recipe yields 4 to 6 servings, making it great for family meals or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
